Grilled Bone-in Rib-Eye Steaks

Name: Grilled Bone-in Rib-Eye Steaks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Blue Cheese-Crusted Tomatoes; 1 Tbsp smoked coarse sea salt or regular coarse kosher salt; 6 servings Olive oil (for brushing); 1 Tbsp cracked black pepper; 6 1-inch-thick bone-in rib-eye steaks

Grilled Bone-in Rib-Eye Steaks is a gluten free, primal, and fodmap friendly recipe with 6 servings. One serving contains 717 calories, 53g of protein, and 56g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of cheese-crusted tomatoes, rib-eye steaks, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course. It will be a hit at your The Fourth Of July event.

Instructions

Prepare barbecue (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals.

Equipment you will use

Grill

Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt.

Ingredients you will need

Cracked Black Peppercorns

Olive Oil

Steak

Salt

Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side.

Ingredients you will need

Steak

Equipment you will use

Grill

Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare.

Ingredients you will need

Steak

Equipment you will use

Grill

Transfer steaks to plates; let rest 10 to 15 minutes.

Ingredients you will need

Steak

Serve Blue Cheese-Crusted Tomatoes alongside.

Ingredients you will need

Blue Cheese

Tomato

Equipment

Grill

Ingredients

Servings:

6servings

Blue Cheese-Crusted Tomatoes 1Tbsp

smoked coarse sea salt or regular coarse kosher salt 6servings

Olive oil (for brushing)1Tbsp

cracked black pepper 6

1-inch-thick bone-in rib-eye steaks

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.